Ingredients:
4 large artichokes
1/2 tablespoon lemon juice, for blanching
1 pinch salt, for blanching
4 tablespoons olive oil
2 garlic cloves, roughly chopped
1 cup basil leaves, roughly chopped
1/2 cup pine nuts, toasted
Directions:
Trim the stalk of each artichoke, leaving about 4 centimetres still attached to the artichoke.
Peel the remaining stalk and remove the tough outer leaves and discard them.
Blanch the artichokes in water with lemon juice and a little salt.
Cook for 5 minutes or until just tender.
Drain.
Cut the artichokes into quarters lengthwise, and set aside.
Heat the oil in a saute pan over a medium heat, add the garlic and cook until golden.
Add the artichokes and saute until the outsides are just browned.
Stir through the basil leaves and pine nuts and serve.
Servings: 8
Time preparation: 10 min.
Time total: 22 min.